INGREDIENTS:
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1 red bell pepper, seeded and diced
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CELEBRATE RAMADAN WITH
A SIMPLE & SATISFYING SHAKSHUKA
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2 tbsp olive oil
1 medium onion, diced
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4 garlic cloves, finely chopped
DIRECTIONS:
Heat olive oil in a large sauté pan on medium heat.
Add the chopped bell pepper and onion and cook for 5 minutes or until the
and onion and
onion becomes translucent.
2 tsp chili powder
1 tsp cumin
3 tbsp tahini
SHAKSHUKA
RECIPE
1/2 lemon juice
1/4 tsp chili powder
1 large can diced tomatoes
6 large eggs
Salt and pepper to taste
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan.
Season with salt and pepper and bring the sauce to a simmer.
Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the
eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your
egg yolks.
While in the oven make the tahini sauce by mixing tahini, lemon juice and 60 ml
of water together.
e tax
iting tak
and parsley.
Serve with hot pita.
Remove from the oven, drizzle tahini sauce, and garnish with chopped cilantro
sauce, and garlich wen
